Cinnamon Free Beef Bone Broth
Rich, deeply savory, and built on nothing but honest ingredients, this beef bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Knuckles, marrow bones, and oxtail are roasted until deeply browned before a long, slow simmer pulls every bit of collagen and mineral goodness from the bones — that firm gel you get after chilling is exactly what you're after. Apple cider vinegar quietly does its job during a 30-minute soak, helping to draw those minerals out before the heat even turns on. Aromatics like fresh thyme, parsley, ginger, and turmeric layer in warmth and depth without leaning on any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to cinnamon, store-bought broths and seasoning packets can be a real minefield, but every single ingredient here is straightforward and easy to verify. The result is a glossy, amber broth you can sip straight from a mug, use as a base for soups and braises, or freeze in portions so you always have something nourishing on hand. It takes time, but almost none of it is hands-on — and the payoff is absolutely worth it.
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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